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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-09-2012, 02:10 PM | #1 |
is one Smokin' Farker
Join Date: 02-09-11
Location: Audubon, PA
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comp ribs vs. backyard ribs
I have had some luck with comp ribs but haven't cooked backyard ones in a while. In the past I haven't used foil with backyard but since having success lately with foiled comp ribs, I was wondering what things you guys might do different for the backyard smoker vs a comp turn in?
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10-09-2012, 02:25 PM | #2 |
is One Chatty Farker
Join Date: 06-21-10
Location: Right over there
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I take every chance when doing backyard ribs to practice comp ribs. That being said I add a little more heat to mine most of the time, other than that it's always practice for me.
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10-09-2012, 02:31 PM | #3 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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The biggest difference is that I cook how I want for backyard, I try (and fail) to cook what someone else wants for comp ribs. This also holds true for when I cook for others, as in catering, entertaining etc...
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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10-09-2012, 02:48 PM | #4 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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I try to cook the best tasting, most tender ribs I can each and every time... They happen to do well in competitions, and they seem to get snarfed fairly quickly when I cook at home.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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Thanks from:---> |
10-09-2012, 02:50 PM | #5 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I cook the same every time everywhere and it don't include foil.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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10-09-2012, 02:52 PM | #6 |
Full Fledged Farker
Join Date: 07-19-12
Location: Hollister,CA
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Same here!
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Los Mexi"Q"tioners BBQ Team |
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10-09-2012, 02:54 PM | #7 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Ribs is the only KCBS category where the comp version can even remotely compare to backyard in my case...and maybe even most cases. Very few are injecting ribs, or doing other things that seem crazy to the average person like happens with chicken, pork and brisket at comps.
The main differences are personal preference, really, as in tenderness (some like fall off the bone which is a no-no in comp) or sauce (some like them dry but comp ribs do better with a sweet sauce on them). I cook ribs the same at home as I would at a comp. I'm not a fall-off-the-bone guy, and I like a sweet glaze on my ribs. What I don't do at home is box them.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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10-09-2012, 03:27 PM | #8 |
Banned
Join Date: 07-22-10
Location: Georgia
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10-09-2012, 04:25 PM | #9 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Quote:
I just cook them and folks (to include Judges) seem to like them. Gives me "warm fuzzies" I gave up over-thinking the tenderness thing a long time ago. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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10-09-2012, 06:20 PM | #10 |
On the road to being a farker
Join Date: 06-11-12
Location: Waynesville, NC
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I have a simple rule for entertaining, if you don't seem to enjoy it, odds are you won't get invited next time.
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Thanks from:---> |
10-09-2012, 06:30 PM | #11 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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When I cook ribs at home for friends and family I use pretty much my comp recipe. When I cook for myself, I use a very savory rub/low sugar on them while cooking and serve with the same dry rub on the side with some vinegary/hot sauce (Shack Attack). That wouldn't go over well in a KCBS comp, unfortunately.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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